Recipe: Slow Cooker Vegetarian Navy Bean Soup

SLOW COOKER VEGETARIAN NAVY BEAN SOUP

1 (16-ounce) package dried navy beans, sorted and rinsed
2 quarts (8 cups) water
1 cup finely chopped carrots
1 cup finely chopped celery, including leaves
1/2 cup finely chopped onion
1 cup vegetable juice cocktail
1 tablespoon chicken-flavor bouillon granules
1/8 teaspoon crushed red pepper flakes

Combine beans and water in a large saucepan or Dutch oven. Bring to a boil. Boil 30 minutes. Remove from heat. Let stand 1 1/2 hours, or until beans are tender.

In a 3 1/2- to 4-quart electric slow cooker, combine the beans with their liquid, carrots, celery, onion, vegetable juice cocktail, bouillon granules and red pepper flakes; mix well.

Cover and cook on Low heat setting 6 to 8 hours, or until beans and vegetables are very tender.

If desired, puree part or all of the soup until smooth in an electric blender or food processor.

Makes 8 servings
Adapted from source: Pillsbury Complete Cookbook